CitySnake
Enthusiast
Re: Advance Notice for the NY/CT Holidays....
APPETIZERS
Scottish SMOKED SALMON
TUNA TARTARE
Parma PROSCIUTTO, Mostarda Figs
BISON CARPACCIO, Celeriac Salad
Foie Gras TERRINE
Saffron RISOTTO
Anjou Pear RAVIOLI, Gorgonzola
TUSCAN FARRO, Porcini Mushrooms, Autumn Vegetables
Hudson Valley FOIE GRAS, Cinnamon-Baked Apples
Kabocha PUMPKIN BISQUE, Apple Fritters
Curried CAULIFLOWER SOUP, Mediterranean Mussels
Duckling CONSOMMÉ, Foie Gras Ravioli
BUTTER LETTUCE, Ewe’s Blue Cheese, Spicy Cashews
Warm Organic BEET SALAD, Old Chatham Camembert
Classic CAESAR SALAD
MAIN COURSES
Roasted SEA BASS, Pumpkin Risotto, Porcini Mushrooms
Seared BLACK COD, Clams, Chorizo, Fennel Confit
Filet of DOVER SOLE Meunière
Sour Plum-Grilled AHI TUNA, Stir-Fried Asian Broccoli
Maryland CRABMEAT CAKES, Fennel Salad
Aged SIRLOIN STEAK, Béarnaise or Green Peppercorn Sauce
FILET of BISON, Foie Gras, Perigord Truffle Sauce
Fallow Hollow **** of VENISON, Roasted Root Vegetable, Huckleberry
Mustard and Rosemary-Crusted RACK of LAMB, Herb Lamb Jus
Crisp Long Island FARMHOUSE DUCK, Baked Lady Apple
DESSERTS
APPLE PIE, Raisin, Armagnac-Pear Ice Cream
Orange-Chocolate TART, Earl Grey Ice Cream
Lemon Ricotta CHEESECAKE, Rosemary , Glazed Grapes
Chocolate-Praline MILLE FEUILLE
POACHED PEAR, Roasted Pecan Ice Cream, Milk Chocolate Pound Cake
Late Harvest RIESLING PARFAIT, Quince
CHOCOLATE VELVET
PATRICK’S DESSERT
Our SORBETS and ICE CREAMS
Pear William, Grand Marnier or Chocolate SOUFFLÉ
Our Selection of ARTISINAL CHEESES
Rose just sent this over:[*****]! How about you just answer the damn question. There is no mention of any of this anywhere in this thread so I did not figure it was an issue. Of course with large parties this is most likely but it was not mentioned. Just wanted to know what is going to be on the menu for the evening!
APPETIZERS
Scottish SMOKED SALMON
TUNA TARTARE
Parma PROSCIUTTO, Mostarda Figs
BISON CARPACCIO, Celeriac Salad
Foie Gras TERRINE
Saffron RISOTTO
Anjou Pear RAVIOLI, Gorgonzola
TUSCAN FARRO, Porcini Mushrooms, Autumn Vegetables
Hudson Valley FOIE GRAS, Cinnamon-Baked Apples
Kabocha PUMPKIN BISQUE, Apple Fritters
Curried CAULIFLOWER SOUP, Mediterranean Mussels
Duckling CONSOMMÉ, Foie Gras Ravioli
BUTTER LETTUCE, Ewe’s Blue Cheese, Spicy Cashews
Warm Organic BEET SALAD, Old Chatham Camembert
Classic CAESAR SALAD
MAIN COURSES
Roasted SEA BASS, Pumpkin Risotto, Porcini Mushrooms
Seared BLACK COD, Clams, Chorizo, Fennel Confit
Filet of DOVER SOLE Meunière
Sour Plum-Grilled AHI TUNA, Stir-Fried Asian Broccoli
Maryland CRABMEAT CAKES, Fennel Salad
Aged SIRLOIN STEAK, Béarnaise or Green Peppercorn Sauce
FILET of BISON, Foie Gras, Perigord Truffle Sauce
Fallow Hollow **** of VENISON, Roasted Root Vegetable, Huckleberry
Mustard and Rosemary-Crusted RACK of LAMB, Herb Lamb Jus
Crisp Long Island FARMHOUSE DUCK, Baked Lady Apple
DESSERTS
APPLE PIE, Raisin, Armagnac-Pear Ice Cream
Orange-Chocolate TART, Earl Grey Ice Cream
Lemon Ricotta CHEESECAKE, Rosemary , Glazed Grapes
Chocolate-Praline MILLE FEUILLE
POACHED PEAR, Roasted Pecan Ice Cream, Milk Chocolate Pound Cake
Late Harvest RIESLING PARFAIT, Quince
CHOCOLATE VELVET
PATRICK’S DESSERT
Our SORBETS and ICE CREAMS
Pear William, Grand Marnier or Chocolate SOUFFLÉ
Our Selection of ARTISINAL CHEESES